I found this recipe when I was searching for low-carb meals to cook this week. Yes, I realise you can see carbohydrates in the form of the Jersey Royal that literally leapt onto my plate but we won’t say much about that, okay?
I wanted to find things to do with chicken that was easy and tasty and this recipe ticked all the boxes. Assemble it, throw it in the oven and voila, you’re done. Mr M loved it – the sauce (which is more like a gravy I suppose) was delicious and rice would have worked perfectly with this as it would have soaked it all up. Yum.
I made some adjustments to the original recipe by adding some dried chilli flakes to give it a kick and some garlic because every meal needs garlic right? If you don’t want the spice, leave out the chilli.
This recipe serves 4.
Baked Asian Chicken
4 skinless chicken breasts
3cm piece of fresh ginger, grated
2 cloves of garlic, minced/grated
2-3 shallots, thinly sliced
1 tbsp Chinese rice wine or mirin
2 tbsp soy sauce
2 tsp sesame oil
dried chilli flakes
Preheat the oven to 200c.
Take each chicken breast and halve through the middle to make two fillets. Lay out four squares of foil large enough to wrap the chicken and place on of the halved fillets on each piece of foil.
Sprinkle each fillet with half of the ginger and shallots. Then top with some garlic and a pinch of dried chilli flakes. Pop the other halves of the fillets on top and sprinkle with the remaining ginger and shallots.
Gather the edges of the foil to create a dish, then pour over the soy sauce, rice wine and oil. Close the parcels tightly, pop onto a baking tray and bake in the oven for 20 minutes. After the time is up open the foil parcels and bake for a further 10 minutes.
Serve with vegetables of your choice, pouring the juices from the foil parcel over the top of the chicken.
We liked this so much, I think it’s definitely a keeper!